ROCKY ROAD FUDGE BARS
Pillsbury Best of the Bake-Off Cookies and Bars
Mary Wilson, Leesburg, GA
Bake-Off Contest 23, 1972
Prep Time: 25 minutes
Start To Finish: 2 hours
48 Bars
BASE
• 1/2 cup butter or margarine
• 1 oz unsweetened baking chocolate, cut into pieces
• 1 cup Pillsbury BEST® all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 2 eggs
• 3/4 cup chopped nuts
FILLING
• 6 oz cream cheese (from 8-oz package), softened
• 1/4 cup butter or margarine, softened
• 1/2 cup granulated sugar
• 2 tablespoons Pillsbury BEST® all-purpose flour
• 1/2 teaspoon vanilla
• 1 egg
• 1/4 cup chopped nuts
• 1 cup semisweet chocolate chips (6 oz)
• 2 cups miniature marshmallows
FROSTING
• Remaining 2 oz cream cheese : (from 8-oz package)
• 1/4 cup butter or margarine
• 1/4 cup milk
• 1 oz unsweetened baking chocolate, cut into pieces
• 3 cups powdered sugar
• 1 teaspoon vanilla
Directions
1. Heat oven to 350°F. Grease 13 X 9-inch pan with shortening or cooking spray; lightly flour. In 2-quart saucepan, melt 1/2 cup butter and 1 oz baking chocolate over low heat, stirring until smooth. Remove from heat. Stir in 1 cup flour and remaining base ingredients until well mixed. Spread in pan.
2. In small bowl, beat 6 oz cream cheese, 1/4 cup butter, 1/2 cup granulated sugar, 2 tablespoons flour, 1/2 teaspoon vanilla and 1 egg with electric mixer on medium speed 1 minute, scraping bowl occasionally, until smooth and fluffy. Stir in 1/4 cup nuts. Spread over chocolate mixture; sprinkle evenly with chocolate chips.
3. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with marshmallows. Bake 2 minutes longer.
4. While marshmallows are baking, in 3-quart saucepan, cook remaining 2 oz cream cheese, 1/4 cup butter, the milk and 1 oz baking chocolate over low heat, stirring until well blended. Remove from heat. Stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate until firm, about 1 hour. For bars, cut into 8 rows by 6 rows. Store in refrigerator.
High Altitude (3500-6500 ft): No change.
Nutrition
1 Bar: Calories 170 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 30mg; Sodium 60mg; Total Carbohydrate 21g (Dietary Fiber 0g; Sugars 17g); Protein 2g
% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4%
Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1 1/2 Fat
Carbohydrate Choices: 1 1/2
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